Demi Chef de Partie

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Job Description

As an active member of the culinary team, the Demi Chef de Partie will oversee the Culinary Division for Raffles and Fairmont Makati, plan and be responsible for food production and management of all food while taking ownership for the development and quality of the kitchen areas. 

• Organize together with the Chef de Partie shifting in the section with regards to mise en place production and its services.

• Together with his/her Chef de Partie write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of Executive Chef/Executive Sous Chef in order to achieve the high stock rotation desired in his/her section.

• Oversee the selection, training and development of all Culinary colleagues to ensure timely recruitment and a focus on career growth and development 

• Clearly demonstrate to guests and colleagues a commitment to service excellence through the effective implementation and delivery of Raffles and Fairmont Hotels & Resorts Core Standards at all times 

• Foster a winning, solution-oriented work environment, motivating and engaging colleagues to continuously deliver the best possible service to our guests 

• Responsible in helping to attain food cost of sales goals by overseeing ordering, inventories and food controls for the entire division. Will work with food stores to ensure proper delivery(and quality) of all food items 

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• Ensure all kitchens are compliant with Raffles and Fairmont Hotels & Resorts Food & Beverage service standards and controls

• Ensure that all kitchen operations are compliant with legislated food safety regulations 

Qualifications

Knowledge and Experience 

• Diploma/Degree in Culinary Arts or related discipline an asset. 

• At least 5 years in the kitchen. 

• Completed kitchen apprentice or chefs training courses for at least one year.

• Fluent in English 

• Knowledge of the principles and practices within the Food & Beverage/Hospitality profession 

• Sound knowledge about all kinds of cooking techniques and methods 

• Computer literacy a must, with a strong knowledge of Word, Excel, Word, Outlook and PowerPoint 

Competencies 

• Presentable, well groomed with leadership quality. 

• Strong interpersonal and problem solving abilities 

• Highly responsible & reliable 

• Ability to work well under pressure and independently in a fast paced environment 

• Ability to work cohesively as part of a team 

• Ability to focus attention on guest needs, remaining calm and courteous at all times 

• Excellent communication and organizational skills 

• Able to develop strong work relationships with both Guests and Colleagues alike 

• Must be able to handle a multitude of tasks in an intense, ever-changing environment while remaining calm and collective 

• Must be flexible in terms of working hours